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Baba Ghanoush with Purple Carrots & Bell Pepper

Adapted from https://thefeedfeed.com/becausegb/baba-ghanoush

Ingredients

  • 2 roasted Eggplants, or 1 large
  • 1-2 heads Garlic
  • 1 tbsp Paprika
  • 2 tbsp Tahini
  • splash of Lemon Juice
  • Salt & Pepper to taste

Instructions

  1. Preheat oven to 350F.

  2. Cut the eggplants in half and score them diagonally. In a bowl mix together whatever herbs you have on hand, such as thyme, rosemary, cumin, salt, pepper and half of the olive oil.

  3. Cut the head of garlic in half and place on baking sheet with eggplants. Roast for about 50-60
    minutes. Halfway through check the eggplants and pour the rest of the olive oil over them. 

  4. When slightly cooled, scoop the eggplant meat out of the skins and add into the rest of the
    ingredients for the Baba Ghanoush in a blender: garlic, paprika, tahini, olive oil, lemon juice, salt, & pepper. Blend until smooth, adjust seasoning if needed. 

  5. Serve with roasted or raw multi-colored carrots.  [The purple carrots you have are GORGEOUS sliced in half-lengthwise with bright orange centers. Also serve with raw slices of sweet bell pepper.] Enjoy!